Changes on free amino acids during the alcoholic fermentation of strawberry and persimmon-Reference-Cited by-同舟云学术

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Changes on free amino acids during the alcoholic fermentation of strawberry and persimmon

Published:2014-09-12 Issue:1 Volume:50 Page:48-54
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Callejón Raquel M.¹,Ubeda Cristina¹²,Hidalgo Claudio³,Mas Albert³,Troncoso Ana M.¹,Morales M. Lourdes¹

Affiliation:

1. Área de Nutrición y Bromatología; Facultad de Farmacia; Universidad de Sevilla; C/P. García González n°2 E- 41012 Sevilla Spain

2. Universidad Autónoma de Chile; C/Carlos Antunez 1920 Santiago de Chile Chile

3. Departamento de Bioquímica y Biotecnología; Facultad de Enología; Universitat Rovira i Virgili; C/Marcel•lí Domingo s/n E- 43007 Tarragona Spain

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference29 articles.

1. Effect of pure and mixed cultures of the main yeast species on grape must fermentations;Andorrà;European Food Research and Technology,2010

2. A review of the analytical methods to determine the geographical and botanical origin of honey;Anklam;Food Chemistry,1998

3. Flavor formation by amino acid catabolism;Ardö;Biotechnology Advances,2006

4. Implications of nitrogen nutrition for grapes fermentation and wine;Bell;Australian Journal of Grape and Wine Research,2005

5. Nitrogen Catabolite Repression in Saccharomyces cerevisiae during wine fermentations;Beltrán;FEMS Yeast Research,2004

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1. Increased Accumulation of Ginsenosides in Panax ginseng Sprouts Cultivated with Kelp Fermentates;Plants;2024-02-05

2. Strawberry;Valorization of Fruit Processing By-products;2020

3. Draft Genome Sequence of Acetobacter malorum CECT 7742, a Strain Isolated from Strawberry Vinegar;Genome Announcements;2016-06-30

4. Effect of Gluconic Acid Submerged Fermentation of Strawberry Purée on Amino Acids and Biogenic Amines Profile;Journal of Food Processing and Preservation;2016-06-03

5. Effect of Fermentation and Subsequent Pasteurization Processes on Amino Acids Composition of Orange Juice;Plant Foods for Human Nutrition;2015-03-05

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